Corned Beef Pasties Recipes

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CORNED BEEF PASTIES



Corned Beef Pasties image

Flakey, golden pastry with a smooth but flavour full filling and so easy to make!

Provided by charl91

Time 40m

Yield Makes Pasties

Number Of Ingredients 8

- 2 packs ready to roll puff pastry
- 1 can corned beef
- 2 large (3 medium) potatoes
- 2 tbsp butter
- salt and pepper
- 1 beaten egg
- Greaseproof paper
- Flat baking tray

Steps:

  • Peel and cut up potatoes and boil until soft.
  • Finely dice them and finely dice the corned beef.
  • Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
  • Add salt and pepper and leave to cool.
  • Preheat the oven to 200degrees.
  • Roll out the pastry to approx 2mm thickness.
  • Cut around a small side plate or saucer (approx 6").
  • Fill one half of the circle with the mixture leaving a margin around the edge.
  • With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
  • Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
  • Place the finished pasty on a lined baking tray and brush the top with more egg.
  • NB: You do not need to prick holes.
  • I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
  • Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
  • These are just as yummy cold the next day as they are warm, fresh from the oven!

CORNED BEEF PASTIES



Corned Beef Pasties image

This recipe was given to me by my Aunt, Carol Cron. My Great Grandfather Tretheway loved meat pies, and this recipe has been with us forever. You can use round steak if you wish. You may also make 1 large pie rather than 5 pasties.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 1h

Yield 1 pie, 5 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 teaspoons salt
1 cup shortening or 1 cup butter
7 -8 tablespoons ice cold water
2 -3 medium potatoes
1 lb corned beef, cut into small cubes
1 medium turnips or 4 medium carrots, cut into small cubes
1 medium onion, diced small
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For the pastry.
  • In a large mixing bowl stir together thoroughly the flour and the salt.
  • With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
  • Using the 7-8 T.
  • ice water gradually all to dry ingredients, 1 T.
  • at a time, tossing the ingredients with a fork till the mixture holds together.
  • Form into a ball.
  • If desired, cover and chill the dough 1 hour.
  • Meanwhile, prepare the meat-vegetable filling.
  • Peel and coarsely chop the potatoes.
  • In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
  • Set aside.
  • Divide the dough into five equal portions.
  • On a lightly floured surface roll out each portion of dough to a 9 inch circle.
  • Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
  • Using tines of a fork, seal the pastry edge.
  • Cut slits in the pastry for escape of steam.
  • Carefully transfer pasties to an ungreased baking sheet.
  • Bake pasties at 400 degrees till golden brown about 45 minutes.
  • If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
  • Serve with the pasties.

BEEF PASTIES



Beef Pasties image

Provided by Robert Irvine : Food Network

Time 45m

Yield 8 pasties

Number Of Ingredients 13

2 pounds bacon, minced and cooked, drained
2 pounds ground beef, cooked and seasoned
4 cups cooked and small-diced potatoes
2 cups cooked and small-diced carrots
1 cup cooked and small-diced onion
1 cup English peas
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon ground pepper
1 teaspoon ground ginger
1 teaspoon grated nutmeg
4 sheets puff pastry
4 eggs, beaten

Steps:

  • For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
  • For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

BEEF PASTIES



Beef Pasties image

We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 cups cubed cooked roast beef (1/4-inch pieces)
1-1/2 cup finely chopped cooked potatoes
1 cup beef gravy
1/2 cup finely chopped carrot
1/2 cup finely chopped cooked onion
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
Half-and-half cream

Steps:

  • In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.

CORNED BEEF PASTIES



Corned Beef Pasties image

Make and share this Corned Beef Pasties recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs shortcrust pastry
1 lb onion, peeled and sliced
1 lb corned beef, cubed
2 tablespoons tomato ketchup
2 tablespoons vegetable oil
salt and pepper
beaten egg, for glazing

Steps:

  • Heat the oven to 400°F
  • Roll out the pastry and cut out 6 circles 8in in diameter.
  • Heat the oil and cook the onions in it until starting to soften.
  • Take off the heat and cool. Stir in the corned beef and tomato ketchup and season well.
  • Divide the mixture between the 6 circles and crimp the edges together. Brush with a little of the beaten egg.
  • Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden.
  • Serve hot or cold.

Nutrition Facts : Calories 976.4, Fat 65.6, SaturatedFat 17, Cholesterol 74.2, Sodium 1645.5, Carbohydrate 73.3, Fiber 6.2, Sugar 4.6, Protein 23.2

BERYLS CORNED BEEF PASTIES



Beryls corned beef pasties image

Succulent, tasty pasties.

Provided by Sue15197

Time 2h

Yield Makes as many as you require but we have 2 huge one's

Number Of Ingredients 0

Steps:

  • peel potatoes,turnip and onion
  • cut up corned beef into bite size pieces (it will shrink) place in bowl
  • put potatoes, onion and turnip into bowl mixing together
  • Roll out pastry to size.
  • Add amount of ingredients wanted, add seasoning.
  • Use beaten egg to seal edges and cover pastry

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